Sesame Soba Noodles over Sweet & Sour Squash

Today I’m enjoying a delicious bowl of soba noodles over zesty squash—perfect for nourishing the body this January. This dish is simple to prepare, beautifully balanced in flavor, and packed with nutrients, including protein, vitamins, and minerals. Like a day at the spa, it feels rejuvenating, detoxifying, and deeply supportive, with a generous boost of vitamin C.

Soba noodles are made from buckwheat, a wonderfully healthy grain with a nutty flavor. In this recipe, the noodles are tossed with sesame oil and sesame seeds for richness and depth. I like to boil the noodles in a deep sauté pan to keep the entire recipe batched in a single pot.

For the sweet-and-sour squash, grate the squash and an apple in a food processor. Combine the sauce ingredients, then stir everything together in the sauté pan and cook for about 12 minutes, allowing the flavors to meld as the squash and apple soften. If you don’t have a food processor, thinly slicing the ingredients works just as well.

Tips to Cook Soba Noodles

Here are a few simple tips to help you make perfect soba noodles every time:

• Cook soba noodles in unsalted water.
• Set a timer and follow the cooking time listed on the package to avoid overcooking.
• Rinse the noodles with cold water immediately after cooking to stop the cooking process and remove excess starch.
• Toss the noodles with oil right after rinsing to prevent them from sticking together.

Soba Noodles Ingredients

• 6 oz soba noodles
• 1 tbsp sesame oil
• 2 tsp sesame seeds
• 1 tsp kosher salt

Soba Noodle Method

1. Bring a pot of unsalted water to a boil and cook the soba noodles according to the package directions. Drain and rinse thoroughly under cold water to remove excess starch, which helps prevent clumping.
2. Gently toss the noodles with sesame oil, kosher salt, and sesame seeds until evenly coated.

Sweet & Sour Squash Ingredients

• 1 small butternut or honeynut squash, grated
• 1 small apple, grated
• Juice of 1 orange
• 1 tsp grated ginger (fresh or from a jar)
• ½ tsp coriander
• 1 tsp sugar
• 2 tsp white wine vinegar
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tbsp honey

Sweet & Sour Squash Method

1. Heat the extra-virgin olive oil in a large pot over low heat. Add the coriander, ginger, orange juice, sugar, white wine vinegar, and salt, stirring to combine and gently bloom the spices.
2. Add the grated squash and apple and cook for about 11 minutes, stirring occasionally, until the vegetables soften and the flavors meld.
3. Stir in the honey and cook for 1 minute longer, then remove from the heat.

You can plate the sweet-and-sour squash underneath the sesame soba noodles, as shown here, or stir the noodles directly into the squash. Serve warm or at room temperature.